For The Crust:
1 cup softened butter unsalted
2 cups flour
½ cup sugar
1/4 teaspoon kosher salt
For The Filling:
1 ½ cups sugar
1/4 cup flour
4 eggs at room temperature
⅔ cup fresh lemon juice about 6 lemons
1 tablespoon lemon zest 2-3 small lemons


1.Preheat oven to 350 degrees F. Line a 9x13 inch glass baking dish with parchment paper, set aside.
2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of the prepared 9x13 inch pan.
3.Bake for 20 to 25 minutes, or until firm and golden.
4.In another bowl, whisk together the remaining 1 and 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice and zest. Pour over the baked crust.
5.Bake for an additional 20-25 minutes, until filling is set and not jiggly. Allow to cool at room temperature, in the pan on a wire rack. When cooled, transfer pan to the fridge and chill for at least 4 hours before cutting. Dust with confectioners sugar before cutting if desired. Store leftovers in the fridge for up to three days.

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